Position Description

Commonwealth of Pennsylvania
POSITION DESCRIPTION FOR JOB POSTING
Position Number: 00099698	Description Activated On: 12/22/2025 8:07:05 AM

Position Purpose: Describe the primary purpose of this position and how it contributes to the organization’s objectives. Example: Provides clerical and office support within the Division to ensure its operations are conducted efficiently and effectively.

Employee is responsible for the supervision of the production, distribution of meals, and department sanitation in the Food Service Department. This position works closely with the Director of Dietetic Services, Food Service Manager and Clinical Dietitians involved in the provision of dietary services.

Description of Duties: Describe in detail the duties and responsibilities assigned to this position. Descriptions should include the major end result of the task. Example: Types correspondence, reports, and other various documents from handwritten drafts for review and signature of the supervisor.

Responsibilities include:

1. Supervision:
a. Prepare daily employee assignment sheets.
b. Direct employees in the completion of their assigned duties.
c. Coordinate/re-schedule existing labor to accommodate department call offs.
d. Updates bi-weekly work schedules for Cooks and Food Service Workers.
e. Approve or disapprove Cook and Food Service Worker leave requests in accordance
with department policy.
f. Obtain overtime using the equalization method in order to maintain minimum staffing numbers and to maintain efficient operation of the department.
g. Train, implement, and reinforce policies and procedures.
h. Conduct monthly Cook and/or Food Service Worker meetings and other designated
training sessions.
i. Complete Annual Performance Ratings and Semi-Annual Reviews on subordinates in a
timely fashion.
j. Conduct pre-disciplinary investigations in accordance with ODP Manual Sections.
k. Conduct investigation of problems/complaints and provide an oral or written
summary with a proposed plan of action for correction or solution.
l. Counsel employees or administer discipline in accordance with ODP Manual
Sections.
m. Write file notes or other documentation on staff or unusual incidents and submit for filing in department personnel files.
n. Conduct continuous on-the-job training among employees by observing and demonstrating prescribed techniques.
o. Check daily time schedules and report any violations of ODP Section 7173.
p. Prepare quarterly time reviews on subordinates.
q. Supervise and inspect the delivery, storage and issuance of food items.
r. Recommend staffing needs through evaluation of service requirements and facility
priorities.
s. Assist in interviewing and recommending applicants for employment.

2. Food Production and Distribution:
a. Plan and direct the production, cooking and distribution of food for regular, texture modified and therapeutic diets.
b. Monitor pre-preparation areas where designated items are processed,
assembled/packaged and transported according to the menu or special orders for:
1) Pre-portioned cold items.
2) Snacks
3) Cooking classes/dining programs
4) Bag lunches
5) Camps/picnics
6) Fresh produce program
7) Other requests as received.
c. Supervise the Receiving Room Area where meat, poultry, fish and dairy items are
processed and transported according to the menu or special orders for:
1) Snacks
2) Cooking classes/dining programs.
3) Bag lunches.
4) Picnics/camps
5) Other requests as received.
d. Evaluate menus by reviewing them on the basis of equipment capability, food
availability, taste variety, color, texture, and ease in production.
e. Direct and review the testing, standardization and maintenance of the
Institutional recipe file.
f. Prepare food items.
g. Monitor proper food temperatures.
h. Monitor food packing and tray delivery times.

3. Tray Assembly/Portioning of Food:
a. Assign FSW’s by preparing the daily position chart, to designated jobs on the
trayline or to portion /pre-portion foods.
b. Serve as “checker” on the tray assembly line as needed.
c. Monitor proper food temperatures on the tray assembly line or food portioning
stations.
d. Monitor tray assembly times.
e. Monitor food delivery times.

4. Warewashing/Pot and Pan Washing/Sanitation/Transport:
a. Assign and supervise subordinates, through use of the production sheet/position
chart, to Warewashing, cleaning of food production/serving equipment, and work
areas.
b. Instruct subordinates on proper warewashing and cleaning procedures.
c. Supervise the proper use of all cleaning supplies and equipment.
d. Supervise the proper disposal of garbage and grease to ensure work areas are
free of contamination and vermin.
e. Conduct routine sanitation inspections, including monthly departmental
inspections.
f. Record dishmachine, refrigerator and freezer temperatures in accordance with
department policies.

5. Administrative Duties/Record Keeping:
a. Requisition and supervise the receipt of food from institutional stores and pre-
preparation areas.
b. Calculate amounts and types of food needed for all diets according to the menu.
c. Maintain food requisition figures for accurate food ordering by the Director of
Dietetic Services.
d. Track weekly and bi-weekly deliveries.
e. Process paperwork including meal cancellations (whenever necessary) for:
1) Picnics/camps
2) Cooking classes
3) Bag lunches
4) Other special requests.
f. Conduct inventories of all perishable and non-perishable foods and other supplies.
g. Recommend and calculate amounts of food and non-food items for purchase.

6. Administrative Duties/Record Keeping:
a. Update Communication Board in accordance with new diet orders, meal ticket changes,
and hot and cold food preparation tally sheets, supplements, milk count, and food counts.
b. Monitor food/supplies delivered to each living area for shortages or excess.
c. Cancel food for living areas in accordance with meal cancellation forms.
d. Requisition supplies in order to maintain a perpetual inventory of stock.
e. Prepare/update tally sheets as necessary.
f. Submit and track Maintenance Work Orders for maintenance/equipment problems and
resolutions.
g. Follow-up on status of equipment repairs.
h. Calculate evening snack food amounts as assigned.
i. Record dishmachine, walk-in and reach-in temperatures in accordance with department policies.
j. Attend scheduled meetings/training sessions as required.

7. Safety
a. Monitor subordinates for compliance with safe working procedures.
b. Maintain adequate supplies of safety gear for the staff.
c. Schedule subordinates on duties in accordance with departmental safety regulations.

8. Department Responsibilities:
a. Maintain acceptable brands book on all perishable products received.
b. Lock food and equipment storage areas, work rooms when unattended, and complete department at the end of the evening shift.
c. Process paperwork for camps/picnics/special events.
d. Function as department representative for committees as assigned.
e. Coordinate department functions in the absence of Director of Dietetic Services and Food Service Manager.
f. Provide on-the-job training for newly hired subordinates.
g. Perform other job-related duties as required.

Decision Making: Describe the types of decisions made by the incumbent of this position and the types of decisions referred to others. Identify the problems or issues that can be resolved at the level of this position, versus those that must be referred to the supervisor. Example: In response to a customer inquiry, this work involves researching the status of an activity and preparing a formal response for the supervisor’s signature.

-Decisions made regarding appropriateness of food, amounts of food, food safety issues,
personnel and staffing issues, based on policies and procedures of the Food Service
Department.
-Daily decisions
-Decisions on whether a situation or problem needs to be further addressed by the Food
Service Manager or the Director of Dietetic Services.

Requirements Profile: Identify any specific experience or requirements, such as a licensure, registration, or certification, which may be necessary to perform the functions of the position. Position-specific requirements should be consistent with a Special Requirement or other criteria identified in the classification specification covering this position. Example: Experience using Java; Professional Engineer License

Experience:

Licenses, registrations, or certifications:

1.   N/A

2.   N/A

3.   N/A

4.   N/A

5.   N/A

6.   N/A

Essential Functions: Provide a list of essential functions for this position. Example: Transports boxes weighing up to 60 pounds.

1.	Must be free of communicable diseases and free from substances that impair normal normal work function.
2.	Lift up to 50 pounds of weight without assistance and 51 or more pounds with assistance
3.	Lift 25 pounds at shoulder level or above during a shift without assistance.
4.	Stand/walk on hard surfaces, stretch, bend, twist, stoop, and make sweeping arm motions throughout an entire shift.
5.	Load/unload deliveries and push loaded carts carrying up to 500 lbs.
6.	Walk on outside terrain carrying up to 50 pounds, climb 6' ladders, climb stair steps.
7.	Work in a hot, humid environment for an entire shift. Work in cold/freezing temperatures.
8.	Work with detergents, cleaning solutions, and other chemicals as required.
9.	Communicates with individuals and staff, performs job tasks in close proximity to individuals.
10.	Reads, understands, and follows instructions/policy.